Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on www.phyllo.com
Number of Servings:
15
Ingredients:
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
4 ounces fresh asparagus stalks (about 5)
15 Athens® Mini Fillo Shells (1 box)
15 cooked shrimp (70/90 ct.)
Instructions:
Enter a shrimp fillo (phyllo) recipe in the May Monthly Fillo Recipe Madness Contest on phyllo.com. To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice. Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into ¼-inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each Fillo Shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately. Source: Athens Foods
Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce.
Number of Servings:
4
Ingredients:
Tarantula Legs
1 pound cooked medium or large shrimp, peeled.
Monster Mash Dipping Sauce
1 cup reduced-fat mayonnaise
3 tablespoons skim milk
3 tablespoons chopped onions
1 tablespoon fresh lemon juice
1/4 cup sweet pickle relish
1/4 cup chopped pimento
3 Tablespoons chopped parsley
1 tablespoon dry mustard
Instructions:
Monster Mash Dipping Sauce
In a small bowl, combine all the ingredients and mix well. Chill and serve.
Serving size: 1/4 cup
Nutrition Information:
Tarantula Legs
Calories: 84
Protein: 18g
Carbohydrates: 0g
Total Fat: 0.9g
Sodium: 191mg
Fiber: 0g
Cholesterol: 166mg
Monster Mash Dipping Sauce
Calories: 34
Protein: 0g
Carbohydrates: 7g
Total Fat: 0
Sodium: 298mg;
Calories from fat: 7%
Fiber: 1g
Cholesterol: 0mg
Try this delicious meal any night of the week!
Number of Servings:
4
Ingredients:
1 pound medium or large shrimp, peeled
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 can beer
Soy-Ginger Sauce
1/4 cup vegetable oil
4 tablespoons soy sauce
1/2 cup finely chopped green onion, tops included
1 tablespoon finely shredded ginger root
Instructions:
Mix tarragon, salt, celery seed and cayenne in small bowl. Place shrimp in single layer on oiled steamer rack. Sprinkle with seasonings. Place in refrigerator for 30 minutes. Bring beer to boil in bottom of steamer. Place rack in steamer and cover. Steam until shrimp are done, about 5 minutes. Serve with sauce for dipping.
Soy-Ginger Sauce
In small bowl, combine oil, soy sauce, onion and ginger. Marinate at least 30 minutes before using.
Try this recipe to add some spice to your appetite!
Number of Servings:
40
Ingredients:
1 Pound raw medium-size shrimp in the shell
2 Teaspoons oil
1 Tablespoon prepared seafood seasoning or recipe below
Seafood seasoning
1 1/2 teaspoons celery salt
3/4 teaspoons paprika
3/4 teaspoon dry ground mustard
1/8 teaspoon ground hot pepper (cayenne)
Instructions:
Coat shrimp with oil, toss with seafood seasoning. Place shrimp on a steamer rack over boiling water. Reduce heat and steam, covered , about 2-3 minutes or until bright pink and opaque throughout. Serve warm with your favorite spicy cocktail sauce.
Seafood seasoning
Combine all ingredients.
Makes about 1 tablespoon.
Nutrition Information:
Calories: 147
Cholesterol: 173mg
Sodium: 733mg
Shrimp & Slaw Lettuce Wraps
Number of Servings:
4
Ingredients:
2 tablespoons hoisin sauce
2 tablespoons lite soy sauce
2 tablespoons brown sugar
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
One 16-ounce bag broccoli slaw
1 pound small cooked shrimp, fresh or frozen, thawed
1/2 cup water
8 Boston Bibb or iceberg lettuce leaves, washed and dried
1/3 cup unsalted dry roasted peanuts, coarsely chopped
Instructions:
Whisk together the hoisin sauce, soy sauce, brown sugar, sesame oil, cornstarch, garlic powder and ginger until well blended. Set aside. Place a nonstick skillet over medium-high heat. Add the broccoli slaw and water and cook, stirring frequently until tender, about 6 minutes. Add the shrimp and the sauce (rewhisk if necessary) and stir constantly until heated through and thickened, 2 to 3 minutes. Divide the shrimp mixture evenly among the lettuce leaves, top with peanuts, roll up, and serve.
Nutrition Information:
310 calories;
11g fat (1.5g saturated)
720mg sodium
23g carbohydrates
6g fiber
30g protein
110% vitamin A
150% vitamin C
25% iron
